Based on the title, you can see that this pancake batter recipe is basically free of most allergens and dietary restrictions. Except for egg, which I believe could easily be subbed for a flax egg or maybe even applesauce/mashed banana – though I have not tested this! (The top 8 allergens are dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish).

I have tried this batter as both pancakes and waffles and in my opinion, buckwheat works better with pancakes. Purely personal preference and nothing scientific about that.

As Blueberry Waffles

Another note for this batter is that you can make it as sweet (or not) as you wish, by naturally sweetening with Maple Syrup. I have tried both with and without. It definitely tastes sweeter and like a more traditional pancake with more Maple Syrup, but I also like the way it tastes “wholesome” without it. If you are new to “healthy” cooking, I would say add the Maple Syrup to start and slowly phase it out, or else you may find the batter too bland.

Use this super simple recipe as a base, then feel free to get creative with pancakes, waffles, chocolate-y, fruit-y, customize any way you like! Don’t forget to follow me, tag me, and tag #granoladiaries so I can see your recreations!